Best East Indian Fugias

Today we are making Fugias...one of the most iconic East Indian breads! Soft, fluffy, golden pillows of joy, these Fugais just melt in your mouth. Trust me, once you try these, you’ll never forget them!

Ingredients

For activating the yeast

• ¼ cup water, lukewarm

• 1 ¼ tsp active dry yeast (or 1 tsp instant yeast)

• 1 tsp (4 g) sugar

For the Fugia batter

• 4 cups (500 g) all-purpose flour

• 3 tbsp (42 g) sugar

• 1 tsp (6 g) salt

• 1 egg, room temperature

• 2 tbsp (28g) butter, ghee or oil

• 1 ½ cups (360 ml) lukewarm water (add gradually)

• Oil for deep frying

Method

1. Activate yeast: In a small bowl, mix lukewarm water, sugar and yeast.  Stir till the sugar and yeast dissolve and leave for 10 minutes until frothy. If using instant yeast, you can skip this step and add it directly to the flour.

2. Mix the dough: In a large bowl, combine flour, salt, sugar and yeast (if using instant yeast). Whisk the dry ingredients till well blended.  Add the egg, butter/ghee/oil and mix into the dry ingredients. Now add the activated yeast (if using active dry yeast) and add it to the mix.  Then start adding lukewarm water little by little and knead into a sticky, soft dough. The dough should be very soft, loose and stretchy.

3. Beat the dough: Traditionally, the dough is beaten with the hand (or a wooden spoon) for about 10–12 minutes until smooth, elastic, and glossy. It will be sticky, but don’t add extra flour, oil your palms lightly instead.

4. First rise: Cover the bowl with a plastic wrap or  a cloth and leave in a warm place (I placed the bowl in the oven with it off but the light on for warmth) for 1 hour, or until doubled in size.

5. Second beating: Once risen, add  just about ½ tbsp of water and punch down the dough and beat again for 5 minutes. This step gives the fugias their unique stretchy, chewy texture. Cover and let rise for another 30 minutes or so till it has doubled in quantity.

6. Heat the oil: In a deep pan or kadai, heat oil on medium. Test by putting bamboo skewer in the hot oil and when bubbles rise to the top it's an indication that the oil is hot or drop a tiny bit of dough into the hot oil, it should rise slowly, not burn.

7. Forming fugias: This is the artful part!

   • If you are right handed, wet your hand in a bowl of water or you can use a spoon like l did.

   • With the other hand grab a handful of dough.

   • With a quick squeeze between your thumb and forefinger, let a ball of dough pop out.

   • With your wet fingers or a spoon, pinch or scoop it off and drop gently into the hot oil. (Keep dipping fingers or the spoon in water to prevent sticking.)

8. Fry until golden: Fry fugias, turning constantly for even cooking, until puffed up and golden brown. Remove and drain on paper towels.

Tips for Perfect Fugias

• Sticky dough = fluffy fugias. Don’t be tempted to add flour.

• Oil temperature: Too hot and they burn outside but stay raw inside; too cold and they’ll soak oil. Medium heat is perfect.

• Beating is key: The more you beat/whip the dough after rising, the better the texture and hollow puff.

• Egg is optional but makes them softer and helps with puff.